Yeast Dough - Miele DO 7860 Operating And Installation Instructions

Cooking charts

Yeast dough

Cakes/biscuits
(accessories)
Bundt cake (Bundt cake tin,
 24 cm)
Christmas Stollen
Streusel cake with/without fruit
(tray)
Fresh fruit cake (tray)
Raisin whirls (tray)
White bread (free form), in 2
cooking stages
White bread (loaf tin, 30 cm)
Wholegrain bread (loaf tin,
30 cm), in 2 cooking stages
Proving yeast dough
 Function,  Temperature,  Rapid Heat-up or Pre-heat (depending on function),
 Shelf level, GU Gourmet Units, INT Intensity (| Gentle, || Medium, ||| Strong),  Duration,
CF Crisp function,  M Chef + Fan Plus,  Fan Plus,  M Chef + Conventional Heat,
 Conventional Heat,  Moisture Plus with method of heating Fan Plus,  Moisture
Plus with method of heating Conventional Heat,  On, – Off
1
Continue cooking with the new function.
2
Reduce the temperature after the specified cooking duration and continue cooking.
3
Place the rack on the floor of the oven, and stand the bowl with the dough on the rack.
4
2 bursts of steam | Manual: Release the first burst of steam straight after placing the food in
the oven and the second burst of steam after 5 minutes.
5
2 bursts of steam | Time-controlled: Release the first burst of steam 1 minute after placing the
food in the oven and the second burst of steam after 7 minutes.
116


[°C]

180
 170–180

170
 150–160

190
 170–180

190

200

180
 160–170

200
1


200
220

2
180

30–35
  GU INT
– 2 180 |||
– 2 – –
– 2 180 ||
– 2 – –
– 2 200 ||
– 2 – –
– 3 200 ||

3 – –

2 140 ||
– 2 – –
– –

2
100 ||

2 170 |||

2 – –
–
3
– – –
–

CF
[min.]
40–50 –
55–65 –
40–50 –
70–80 –

35–40

45–55

35–40

45–55
20–30 –
35–45 –
4
12
–
20–30
5
–
30–40
5
25
–
25–35
15–60 –